Continuing my Green City post below…
I made a strawberry rhubarb pie with some of it— but not the asparagus, of course. For that, first I made a paté brisee, then I blanched and cooled one bunch of asparagus. I sauteed some prosciutto and onion, added some flour and water from the asparagus, and made a sort of roux with it, letting it cool and adding some lemon zest:
A layer of each…
…topped with gruyere, then another layer of each:
Close the crust, seal with an egg wash:
And it makes a wonderful summery-tasting French tourte.
The recipe comes from Susan Herrman Loomis’ French Farmhouse Cookbook, which I’ve always enjoyed as an unthreatening intro to French cooking, all very rustic and approachable.
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